Naike Diaz is a seasoned chef with over 16 years’ experience and holds a bachelor’s degree in Gastronomic Sciences. She is passionate about culinary innovation, and is always looking for creative improvement.

Where do you come from, and what is your age?

I’m 37 years old (but I feel younger), and I’m from Valencia, Spain. However, my family roots are in Córdoba, Andalucia.

What made you want to become a chef?

When I was young, my mother was blind, so I had to learn how to cook for my family. She taught me that the most important ingredient in any dish is love, and that lesson shaped the way I cook. My journey as a chef started when I began working in a restaurant in Valencia at 18 years old, washing dishes. I watched the chefs closely, eager to learn, but without experience, I could not step into the kitchen right away. Over time, I worked my way up from a dishwasher to a waitress, and finally, I earned my place as a chef and graduated in Gastronomy at the University of Valencia.

Where have you worked as a chef?

I started at ‘Puerta del Mar’ restaurant in Valencia, Spain, washing dishes and ended up managing three restaurants and a team of more than 20

people.

What was the most challenging place you have worked, and why?

The Puerta del Mar restaurant in Valencia was the first restaurant

I worked there. There are different dishes, and I learned every part of the menu (starters, main courses, desserts).

How would you describe your style of cooking?

My style of cooking comes from traditional cuisine and has a delicate, meticulous way that blends modern, healthy, nutritious cuisine with original ideas and intense flavours. I pay close attention to the details and make sure the highest quality is in every dish I prepare.

What do you like to cook?

I love cooking paellas and traditional dishes from different cultures, but I also like exchanging knowledge and learning to cook new dishes.

Where do you get your ideas and inspiration for cooking?

Whenever I travel to new places, I explore their traditional cuisine and local restaurants This inspires me to learn new techniques and influence

my cooking.

What is the most challenging thing about being a yacht chef?

Working on a yacht is a completely different environment from a restaurant. The cultural diversity, the different cuisines I had to adapt to, and the unique preferences of the yacht owners required me to expand my knowledge. The kitchen was much smaller than in a restaurant, with limited storage and organization was crucial. Additionally, provisioning had to be planned carefully to ensure we had everything needed for the remaining days at sea.

What is the best thing about being a yacht chef?

The best thing is that I meet different people from different countries. It’s a multicultural environment, which opens my mind and makes me more aware of different cultures.

Chefs that inspire you and why?

The chefs who inspire me are ´the mums` because they cook every day without rest. They give everything to their families and always make sure their loved ones are well-fed.

What is the best piece of advice given to you as a chef?

The best advice I have received is to adapt to the owner’s culinary preferences without losing my own identity as a chef.

What keeps you going on the long days in the galley?

My passion for cooking and the satisfaction of creating dishes that bring joy to me and others keep me going. The excitement of working helps me stay motivated.

Has the way you cook changed over the years?

Yes, it has. My cooking has changed over the years because I have learned new techniques and discovered new dishes from different countries and cultures. This has helped me grow as a chef.

What are your best and worst moments as a chef?

My best moments as a chef are when I receive recognition and appreciation from clients for my work. The worst moments are dealing with the physical and mental fatigue from long working hours. Working on a yacht also means being away from my family, which can be difficult.

What are your favorite places to eat?

Nou Raco in Albufera, Valencia, is an emblematic and traditional spot. I also enjoy eating at my friend’s houses, where we gather to eat

traditional paella and enjoy time together.

How do you spend your time away from the galley?

When working in a restaurant, I love spending time with my family and friends. When working on a yacht, I try to explore new places, learn about the local culture, and visit typical spots and restaurants.